1 1/2 c Vegetable shortening
1 1/2 c Granulated sugar
1 1/2 c Packed brown sugar
3 Whole smilin’ eggs
1 1/2 Teaspoons vanilla extract
1 3/4 c All-purpose flour
1 1/2 Teaspoons salt (decrease!)
1 1/2 Teaspoons baking soda
4 1/2 c Rolled oats, uncooked
3/4 c Chopped nuts
3/4 c Raisins
THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP Cut four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream shortening, granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, salt and baking soda. Gradually stir flour mixture into egg mixture until blended. Stir in oats, nuts and raisins. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. To bake 1 roll, preheat oven to 350 f. Lightly grease 2 large baking sheets; set aside. Cut prepared frozen
dough into 1/4 inch thick slices. Place about 1 inch apart on baking sheets and bake 10 to 12 minutes until edges are browned and centers are slightly set. Cool completely on wire racks. Use within 6 months. YIELD: 4 rolls of Slice & Bake Oatmeal Cookies or about 12 dozen. (CON IN PART 2) —–